About this recipe:These marshmallows are flavoured with peppermint. They are deliciously fluffy and have pretty red streaks running through them. Enjoy as is, with a chocolate fondue or on top of hot chocolate.
Makes: 18 marshmallows
1 serving cooking oil spray
6 tablespoons warm water
15g unflavoured gelatine
275g caster sugar
175g golden syrup
2 tablespoons golden syrup
4 tablespoons water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
3/4 teaspoon pure peppermint extract
3 drops red food colouring
4 tablespoons cornflour
4 tablespoons icing sugar
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Line a 23cm square tin with cling film, leaving enough overhang to cover the top. Spray cling film lightly with cooking oil spray.
Place 6 tablespoons of warm water in a large bowl and sprinkle gelatine on top. Let gelatine soften in the water for 5 minutes.
Meanwhile, combine the caster sugar, golden syrup and 4 tablespoons water in a tall saucepan. Bring to the boil, stirring constantly. Boil for 1 minute, the mixture should read 115 degrees C on a sugar thermometer.
Pour hot syrup over the softened gelatine and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes.
Stir in vanilla and peppermint extracts. Pour into prepared tin, add several drops of red food colouring and swirl with a skewer. Stir in the vanilla and peppermint extracts. Pour into prepared pan, add several drops of red food colouring and swirl with a skewer.
Cover lightly with cling film and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking oil spray.
Combine cornflour and icing sugar in a bowl. Toss cut marshmallows in this mixture. Store in airtight container or resealable plastic bag.